Recipe Tuesday - Apple Cake

Years ago now, a friend brought several bagfuls of apples into work to give away.  Gratefully, I took home a bag, stewed them, pressure canned them for 20 minutes, and later turned them into Apple Cake.  Last month, when another friend gave me apples from their tree, I was quite surprised to discover that I’d never written about the canning process nor had I written up the recipe!

This time around, I made two 16oz jars of stewed apple and then went searching for my recipe.   Since I am by no means an expert, I’m not going to go into details about pressure canning.  (My reference book for that is Farmhouse Kitchen, by Audrey Ellis, which was first published in 1973.).  However, it is time I shared the cake recipe with you.  

Note:  Because a 16oz jar contains enough for two cakes, all the quantities below are doubled up.  The quantities in brackets will make a single cake.

Apple Cake

Ingredients

1 cup oil  (1/2 cup)

2 cups stewed apple (1 cup)

2 cups castor sugar (1 cup)

4 eggs (2 eggs)

4 cups flour (2 cups)

4 tsp baking powder (2 teaspoons = "2 tsp")

4 tsp ground cinnamon (2 tsp)

Method

Preheat oven to 180C.

1. Line your cake tins.  I use 2lb loaf pans.
2. In the food processor, combine the dry ingredients.  Put the lid on and whiz for a few seconds to distribute the baking powder, sugar and cinnamon. Add the oil, stewed apple and eggs.  Process until smooth.
3. Distribute the mixture evenly between cake tins.  Bake for approximately 1 hour in the hot oven.
4. Remove from cake tins and cool on a wire rack.
   
   
   
   
   Yum!!
   
   
   - Pam